Leftover Mashed Potato Pancakes
These easy mashed potato pancakes take only 10 minutes to make! Crispy on the outside and perfectly tender on the inside. This really is the best way to use up leftover mashed potatoes.
Servings: 8 servings
Ingredients
- Extra Virgin Olive Oil for pan frying
- 3 cups chilled mashed potatoes, already cooked and stored in the fridge
- 1/2 cup feta cheese, crumbled, more for garnish
- 1/4 cup all-purpose flour
- 3 scallions, both white and green parts, chopped, plus more for garnish
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/3 to 1/2 cup plain breadcrumbs
Instructions
- Make the mashed potato mixture: In a big bowl, combine the mashed potatoes, feta, all-purpose flour, scallions, and parsley. Break the egg and add it to the bowl. Mix with a wooden spoon until everything is well incorporated.
- Prepare the breadcrumbs: Spread the breadcrumbs on a plate and set next to the bowl with the mashed potato mixture.
- Make the patties: Using a measuring cup (either a 1/4 cup or 1/3 cup, depending on the size of the patties you want), scoop a portion of the mashed potato mixture to fill the measuring cup. Form a ball between your hands, and then lightly flatten to make a 1/2-inch thick patty. Dredge the patty on both sides with the breadcrumbs and set it flat on a baking sheet. Repeat until the mashed potato mixture is finished.
- Fry the mashed potato patties: Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it's about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook on one side for about 2 to 3 minutes or until the bottom is crispy and golden brown, then turn over and cook the patties for another 2 to 3 minutes, again watching for the crisp and color on the other side.
- Using the spatula, remove the cooked mashed potato patties from the skillet and transfer them to a tray, lined with a paper towel to drain any excess oil.
- Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!
Video
Notes
- Use any leftover mashed potatoes: I use our roasted garlic mashed potato recipe for this, but you can use our savory mashed sweet potatoes too.
- Feta is my cheese of choice but get creative and use your favorite cheese in this recipe.
- Serve leftover mashed potato pancakes as a breakfast side instead of hashbrowns, with roast chicken at dinner
- Visit our shop to browse quality Mediterranean ingredients including olive oils, spices, and more.
Nutrition
Calories: 146.5kcal | Carbohydrates: 25.3g | Protein: 5g | Fat: 2.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Trans Fat: 0.003g | Cholesterol: 28.8mg | Sodium: 172.9mg | Potassium: 296.3mg | Fiber: 2g | Sugar: 1.2g | Vitamin A: 274.6IU | Vitamin C: 21.6mg | Calcium: 70mg | Iron: 1mg
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